Green up your plate with cooked spinach
by Julie Estlick
A healthy diet is something most of us can control during a time of medical fears and anxiety over the novel coronavirus. Summertime is often when fresh spinach leaves make a regular appearance on our meal plates, adding a satisfying crunch to sandwiches and salads.
Spinach is an excellent source of vitamins and minerals including vitamin A, vitamin C, and vitamin K1, folic acid, iron, and calcium, as well as potassium and magnesium. But did you know that cooking the dark, leafy greens helps our bodies absorb some of its key nutrients?
The reason is that spinach is loaded with oxalic acid, which blocks the absorption of iron and calcium, but the acid breaks down under high temperatures. Cooking spinach briefly on high heat can unleash the vegetable’s full potential for nutrition and taste.
Sautéing, or quickly heating it in a small amount of oil or fat with a bit of seasoning, is a nice option for serving cooked spinach as a healthy side dish or topped with a grilled protein of your choice as a summer entrée.